Doughnuts

Ingredients

• Flour, 4 lbs.
• lard, 4 oz.
• sugar, £ lb.
• allspice, 2 tablespoonsful
• pounded cinnamon, 1 drachm
• cloves and mace, each 5 drachm
• cloves and mace, each 5 drachm
• yeast (solid), two large tablespoonsful
• Currants, at choice

Method

1. 1

   Boil the lard just before dropping the doughnuts into it.

2. 2

   They should be boiled for 5 to 7 minutes.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 483. The excerpt below is the record exactly as published.

Flour, 4 lbs. ; lard, 4 oz. ; sugar, £ lb. ; allspice, 2 tablespoonsful ; pounded cinnamon, 1 drachm ; cloves and mace, each 5 drachm ; yeast (solid), two large tablespoonsful: to rise, 1 to l.^hour. Cur- rants, at choice : dough-nuts boiled in lard, 5 to 7 minutes. QUEEN CAKES. To make these, proceed exactly as for the pound currant-cake of page 546, but bake the mixture in small well-buttered tin pans (heart-shaped ones are usual), in a somewhat brisk oven, for about twenty minutes. JUMBLES. Hasp on some good sugar the rinds of two lemons ; dry, reduce it to powder, and sift it with as much more as will make up a pound in weight ; mix with it one pound of flour, four well-beaten eggs, and six ounces of warm butter : drop the mixture on buttered tins, and bake the jumbles in a very slow oven from twenty to thirty minutes. They should be pale, but perfectly crisp. A GOOD SODA CAKE. Break down half a pound * of fresh butter into a pound of fine * Six ounces would to many tastes be quite sufficient, and the less butter tho cake contains the better. CHAP. XXVI.] CAKES. 557 dry flour, and work it into very small crumbs ; mix well with these half a pound of sifted sugar, and pour to them first, a quarter of a pint of boiling milk, and next, three well- whisked eggs ; add some grated nutmeg, or fresh lemon-rind, and eight ounces of currants, cleaned and dried ; beat the whole well ana lightly together, then strew in a very small teaspoonful of good carbonate of soda in the finest powder, which has been rubbed through a sieve and well mixed with a little sugar, and again beat the cake well and lightly for three or four minutes; put it into a buttered mould, and bake it from an hour to an hour and a quarter ; or divide it in two, when three-quarters of an hour will be sufficient for each part. Flour, 1 lb. ; butter, ^ lb. ; sugar, f lb. ; boiling milk, full | pint * eggs, 3 ; currants, % lb. ; good carbonate of soda, 1 very small tea- spoonful : 1 to hour. Or : divided in two, ^ to f hour. Obs. — This, if carefully made, resembles a pound cake, but is much less expensive, and far more wholesome, while it has the advantage of being very expeditiously prepared. Great care, how- ever, must be taken to avoid mixing with it too large a proportion, or a coarse quality of soda ; as either will impart to it a far from agreeable flavour. GOOD SCOTTISH SHORTBREAD. With one pound of flour mix well two ounces of sifted sugar, and one of candied orange-rind or citron, sliced small ; make these into a paste wdth from eight to nine ounces of good butter, made suf- ficiently warm to be liquid ; press the paste together with the hands, and mould it upon tins into large cakes nearly an inch thick, pinch the edges, and bake the shortbread in a moderate oven for twenty minutes, or longer, should it not be quite crisp, but do not allow it to become deeply coloured. Flour, 1 lb. ; sugar, 2 oz. ; candied orange or citron, 1 oz. ; butter, 8 to 9 oz. : 20 minutes or more. Obs. — This, to many persons, is a very indigestible compound, though agreeable to the taste. A G ALETTE. The galette is a favourite cake in France, and may be made rich and comparatively delicate, or quite common, by using more or less butter for it, and by augmenting or diminishing the size. Work lightly three-quarter j of a pound of good butter into a pound of flour, add a large saitspoonful of salt, and make these into a paste with the yolks of a couple of eggs mixed with a small cupful of good cream, or simply with water ; roll this into a complete round, three- quarters of an inch thick ; score it in small diamonds, brush yolk of egg over the top, and bake the galette for about half an hour in a 558 XJODERN COOKERY. [chap. xxyi. tolerably quick oven : it is usually eaten hot, but is served cold also. An ounce of sifted sugar is sometimes added to it. A good galette : flour, 1 lb. ; butter, f lb. ; salt, 1 saltspoonful ; yolks of eggs, 2 ; cream, small cupful : baked | hour. Common galette : flour, 2 lbs. ; butter, f to 1 lb. ; no eggs. SMALL SUGAR CAKES OF VARIOUS KINDS. To make very sweet rich sugar cakes mingle, first working it very small with the fingers, half a pound of butter with each pound of flour : if more than this proportion be used the paste will be too soft to permit the addition of the proper number of eggs. Next, blend thoroughly with these three-quarters of a pound of dry sifted sugar, and the grated rinds of two small fresh lemons (for lemon-cakes the strained juice of one is generally added), or a dessertspoonful of cinnamon freshly pounded ; or from one ounce to two ounces of car- raway-seeds; or a similar proportion of the finest powdered ginger ; or three-quarters of a pound of very dry well cleaned currants. A slight pinch of salt should be thrown in with the sugar. If to be made into flat cakes proceed to moisten these ingredients gradually with from two eggs to four slightly whisked, and when they form a firm paste, proceed quickly to roll and to stamp them out with a cake tin; for as the sugar dissolves with the moisture of the eggs, the paste will otherwise become so lithe as to adhere to the board and roller. When it is to be merely dropped on the baking-sheets, it will require an additional egg or more. The cakes should then be placed quite two inches apart, as they will spread in the baking. Five ounces of butter with six of sugar to the pound of flour, two large eggs, and a small quantity of milk, will be sufficient for quite cheap sugar cakes : any flavour can be given to them as to those which precede, and they can be rendered more or less sweet to the taste by altering the proportion of sugar: this should always be sifted, or at least reduced quite to powder, before it is used for them. One ounce more of butter will render them very good. They should be rolled a quarter of an inch thick. Itich : to each lb. of flour, butter, \ lb. ; sugar, f lb. ; eggs, 2 to 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at choice)

Cook this with the app: pantry check, scaling, and the assistant.